Seared Steak with Tamarind Sauce — Seua Rong Hai
An Isaan crying tiger plate of seared skirt steak rested and sliced thin, plated with sticky rice and a fiery tamarind-lime jaew dipping sauce loaded with toasted rice powder, chilli flakes, shallot, and coriander.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rub 440g skirt steak with 1 tbsp oil, salt, and 1 tsp white pepper. Toast 40g glutinous rice in a dry pan over medium heat 5–6 minutes until deep amber, cool, then pound coarsely. Finely slice 2 shallots. Chop coriander and spring onion.
Grill
Heat a ridged grill pan over high heat 2 minutes until smoking. Lay steaks flat (grill in 2 batches if needed to avoid crowding), grill 3 minutes per side until charred with mahogany crust and medium-rare pink centre.
Rest
Transfer steaks to a board, rest 6 minutes under loose foil for juices to redistribute and meat to firm.
Build
Whisk 40ml tamarind paste, 40ml lime juice, 40ml fish sauce, 20g palm sugar, 1 tbsp chilli flakes, and 2 shallots in a bowl 30 seconds until sugar dissolves. Fold in toasted rice powder until glossy mahogany.
Rest and plate
Slice rested steaks across the grain into 4mm strips. Fan onto plates with 300g sticky rice (150g per plate), scatter coriander and spring onion over top, serve jaew dipping sauce in bowls on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.